MicroMoment: No-Egg Mayonnaise
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- Опубликовано: 8 сен 2024
- Two reasons why no egg mayonnaise is such a great idea: 1) It is perfect for people who can't eat eggs; and 2) It avoids the possibility of salmonella in home made mayo. In terms of food storage, if you store plenty of chick peas, vegetable oil, and vinegar, you can make fresh mayo any time you want in a long term grid down situation.
Products:
Immersion Hand Blender amzn.to/3RECOau
The Recipe:
1/4 cup aquafaba (bean juice--see video below)
1/4 tsp mustard
1/4 tsp salt
2 tsp sugar
2 tsp apple cider vinegar
3/4 cup canola oil
Mix all ingredients except oil together in a wide mouth pint jar using an immersion blender. When ingredients are well mixed, stream oil into mixture in a very thin stream with the blender going. Continue to blend until mixture reaches the desired consistency. It will thicken more when chilled in the refrigerator.
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Ah, you've discovered the vegans' secret ingredient!! Yes, it does freeze very well. I've used jars with a bit of headroom or ice cube trays. I make my mayo in batches as I need it because I don't eat it often. But you can also make ranch dressing or tzatziki or whatever goes with dinner. We also add a bit of sweetener when whipping it in the stand mixer to make a meringue or marshmallow fluff. It can be used like eggs in baked goods for holding your recipe together - muffins, etc.
RhanorLilybet, I'm assuming it doesn't work to whip the "mayo" first and then freeze it...? That would be great if it did... then you could whip a bunch ahead of time!
@@redeemedvintageseamstress4728 I haven't tried making larger batches of mayo to freeze. I can't imagine it working very well. I think it would look/feel dried out when you thaw it. I make "ice cubes" out of the aqua faba and store them in ziplocs in the freezer. It will keep in the fridge for a little while, but it will eventually start growing things if it stays too long in there.
@@RhanorLilybet Thanks for answering! Can't wait to try it! 😋
Since you have been so helpful to answer me in the past......I thought I'd ask another question that occurred to me this morning as I was "cooking down" my bean water after cooking dry beans.....if the aquafaba is going to be whipped (for mayo or meringue), does it need to be cold in temperature? Or is room temp ok? I didn't know if it made a difference in how well it whips, like it does with whipping cream.
Thanks for your time. 😊
Oh, and on the consistency.... should it be similar a slightly runny pureed baby food...? I hate measuring....so when she said to "cook it down by half".....well, I'd find it easier to go by texture. Thanks!
@@redeemedvintageseamstress4728 Hi, I have used cold and room temp (straight from a can) aqua faba for mayo. I didn't notice a difference between the two. Don't remember what temp I used for whipping into fluff, but it does take a while to whip - don't be discouraged. It may take as long as 10 minutes. There are lots of tutorials about fluffing it (can be tricky) and its other uses. I think the general advice is that it should feel about the consistency as a thin egg white.
I can’t wait to try out the mayonnaise! You could use a little Turmeric or even Dijon instead of yellow mustard for color. Thanks so much for these wonderful videos.
Ms. Pam, this is such wonderful news about AquaFaba (bean juice). Not needing to use fresh eggs makes it so much easier to bring about foods that do not require refrigeration as well as using raw eggs in older persons especially with questionable immune systems. You and your testing have done it Again, Brava!!!!
Thank you so much--I appreciate that!
You can also use hardboiled eggs, but you'd need to powder the yolks.
Pam you have been very busy. Answered everyone of my questions. I always add a pinch of paprika. We are all at liberty to create till our hearts desire. Thank you, thank you very so much.
Donna: Sounds good! Jim
Thatnk you for the heads up on your community tab!
You are welcome.
I just tried making this and… OMG! This works beautifully. I made the first batch as directed except with avocado oil. Then I realized I had forgotten to put in the sugar and salt. Frankly I didn’t miss them, but I remade the recipe adding in the salt and just 1 teaspoon of sugar. Amazing! Next time I will try it without any sugar at all. Thanks again, Pam!
Thanks for your reply. You answered one of the questions I just posted!
@@1Ggirl1959 😁🥰
Oh my goodness! This is wonderful! I found out a couple of years ago that I’m allergic to eggs, and have been buying that vegan alternative, but it’s quite expensive. This will be wonderful, thank you!
Amazing!! Can skip having to pasteurize eggs (if you have your own chickens). Also, you can make hummus with those chickpeas or air fry them for a crunchy snack.
I look forward to your Gluten free recipes!💕
I did a little happy dance when I discovered Aquafaba had such marvelous properties as eggs!
Yes would like a canning class. I just bought a IP Max to can with. Thanks for your sweet help!
My mind is blown!!! It's such an accomplishment to make this mayo. I just did it and feels so proud and realize I'll never need to buy $4 jar of Mayo again lol
It's delicious 😋 I feel your excitement. Thank you again Ms Rose 🌹
I just love this channel. I always learn something new and that is a true blessing. Thanks Pam and Jim!!!
Yes to freezing. I learned about aquafaba several years ago. Whenever I open a can of chickpeas I save the liquid by freezing, that way I always have it on hand.
Also…. If you want an “eggy” tasting Mayo, add a bit of kala namak (aka black salt). It has a sulphur smell/ taste similar to eggs.
I love watching your videos...not only extremely educational but you are a joy to watch! Thanks ❤️❤️❤️
Wow, thank you! I appreciate that.
My egg base mayo recipe uses dry mustard powder. I use organic apple cider vinegar which also makes it darker. Thanks for the recipe.
WOW this is something I have NEVER heard of. thank you!
You are welcome.
Oh I am so excited to see this video. I am so allergic to eggs I get an immediate migraine and lose my vision.
I will be stock piling chick peas now. Can’t wait to make my first batch of mayo. I have missed it so much in my diet. I am also excited for your bread and any other recipes you make with the bean juice.
Fantastic!! Thanks, Pam.
You are welcome.
I just made this is 5 min flat!! It is delicious! I used 1 tsp acv and a squirt of fresh lemon and a dash of pepper. Amazing. Thank you, again!
Absolutely delicious. I used Almond oil. Turned out great. I also put some sauerkraut brine in it and let it ferment for 6 hours on the counter. Then I put it in the fridge. It makes it last alot longer.
Thanks for the demo. I did try making mayo with aquafaba a while ago, but it was runny. Now I know that I did not beat it long enough. Thanks for the tip.
That looks easy and much better for you without a lot of unwanted ingredients. Wonderful as always!
I have not watch any of your video's for awhile. I just looked at you subs and Wow! You really got up there I always thought you should have way more subs! I'm so happy for you! Greatness prevails! 😊😍❤👍
Rosie: Welcome back! Jim
@@RoseRedHomestead Thanks Jim! Happiness always! 😊
@@RoseRedHomestead 😊
Well done Pam. The mayo is one that will last such a long time. 👍😊 for something different....I have made meringue and pavlova with it before. It holds up well with the sugar. Topped with cream and fruits, its lovely and refreshing for a light summer sweet. 😋
Did you mean you used the mayo for the pavlova? or the aquafaba?
@@juliewilliamsnewzealand818 the aquafaba not the mayo. 😁
Have you considered using avocado oil instead? Canola oil is highly inflammatory and it has all kinds of chemicals from the extraction process. Also,I was wondering, is the sugar for flavor or is it required for the aquafaba to react properly?
The broth from home cooked beans is safe however, the plastic or plastic like lining inside of ALL commercially canned foods have many chemicals that have not been tested for safety for human consumption.
@@songlyon7795 yes, I don't use canned beans, I cook my own. I avoid plastic wherever I can.
I don’t believe sugar is needed for the reaction but is for flavor along with the vinegar. For me the bit of mustard is needed in the flavor category as well👍🏻
@@daydreambeliever6603 I think a pinch of salt would enhance to flavor and no sugar. IMO.
I would use grapeseed oil, supposed to be good for homemade mayo. Do not use olive oil, flavor too strong.
I made mayonnaise once with raw egg. I couldn't bring myself to eat it. I still have memories of having campylobacter from eating 1 teaspoon of raw cookie dough.
This will be a great option, so I don't have to eat all the junk in commercial mayo. Thanks .
I just love how excited you get. It makes me want to try everything you do. Matter a fact, tomorrow for lunch I am making your soup in a jar lentil soup. Or as I call it. Pam’s soup thank you
lyn: You are welcome. Jim
Woohoo! Thank you! Yaaay! Weee! I am over the moon excited about this recipe! Thank you so much for your wonderful recipe!
😮. That’s amazing! I’m slow cooking some pinto beans as prep for fast beans. I wonder if I should try that bean juice for mayo. I think I will, no harm in trying. Better than just throwing down the drain without trying. 🤷🏼♀️😉😘
Absolutely try it! I would be excited to hear your results!
DELICIOUS! I simply put everything in the jar and used my immersion blender. I did NOT move the blender until it started to emulsify, then, up and down to mix everything. I also put a smidge of cream of tartar and man, is this good.
Thanks for the tips.
Thank You so much for this !! My daughter has terrible allergies to eggs. However loves Mayo. I cannot Thank You enough.
Thank you Pam for sharing all the ways we can use aquafaba. I look forward to all the recipes you will come up with.
Kathy: You are so welcome! Jim
It's also wonderful for those who don't eat animal products for ethical reasons! This is great! thank you for sharing this recipe!
Very Cool!
Thanks.
😱 That's awesome, that opens up completely new possibilities when it comes to preparing dishes without eggs; I quickly googled it and actually found a lot of recipes in which eggs are avoided in this way.
Many thanks for the information!
Did you notice if there were any macros listed for the aqua faba? I'm sure the carbs, calories,fiber and any nutritional qualities are tangible but certainly curious
You are amazing. Thank you!
Wonderful idea! Thank you for always experimenting and for sharing your techniques and results with us. Your content is great!
I am looking forward to the other recipes with aquafaba!
That is so exciting! I did not know that it thickens upon refrigeration. I still have store-bought Vegenaise to go through before I make any. Thank you so much for the demo!
You are welcome.
Veganaise is no longer gluten free, plus poor quality oil changes, so I had to stop using.
This is so Awesome, I am in Awe over this experience. Thank You so much for sharing. ✝️💟
I had no idea about substituting bean juice for eggs!! Very cool! Oh boy, gluten free stuff, soooo excited! The boiled down bean water is probably heathier that the canned. So you like your mayo sweetish? Love all your videos, they make me smile and learn...nothing better! Thanks you two!
Betty*: You are welcome. Jim
This was so wonderful! I've heard about aquafaba but didn't know it could be used for mayo! I can't wait to try it out for our family. I can't wait for the GF/EF bread.
Jennifer: Hope you like it! Jim
Thank you 🙏 Excited
My mother made all our mayonnaise with the hand held “mayonnaise maker” jar and plunger…recipe molded in the glass on the side. Since Wesson Oil provided the mixer, she always used that oil. I grew up on it! I always thought the mustard was there to emulsify mixture. We used no sugar at all, just a bit of salt. Oh, it was so good. I hope I can get that great taste when I try this.
Joan: It sounds like you are well on your way to making the type mayo are used to. Jim
Here in Spain, in summer, my family and I make "Lactonesa" (Milk mayonnaise) becouse the heat will not affect it so much when we go picnic.
So lovely seeing more alternatives, and yours is vegan too!
Do you have a recipe for the Lactonesa?
Aquafaba freezes very nicely
I have never been so excited about bean water! I'm enjoying your channel so much and appreciate all the research and insight you provide. God bless you!
Laura: You are so welcome! Jim
Lol. Me neither.
is so much learning in this video, thanks.💗
Wow. Thanks so much. This is wonderful.
I froze several containers of the Aguafaba yesterday. It was SO gelatinous when I poured it into the freezer jar! I was shocked. AWESOME! I am trying this today. The quality of store bought mayo has really degraded the last few years. I also don't think it holds as well in plastic.
Thanks for sharing!! Excellent!
As I can't have eggs this rcipe is a God send. Thank you for sharing.
Rosalie: Hope you enjoy it when you make it. Jim
I love this! I love your enthusiasm to learn and most of all share!!!! Thank you!!!
You can pasteurize your own eggs.
Place your (room temperature) eggs in the water. Heat the eggs for 3 1/2 minutes. Make sure the temperature of the water never goes above 142ºF or you will cook your eggs.
…just another use for my sous vide stick or the I-pot….pasteurizing eggs! Fabulous.
Wonderful! Thank you. I have an eggless pancake recipe (used because of egg allergy) that is good texture but the baking powder in the recipe causes a bit of indigestion after consumption. I'll be trying it with the chick pea juice as an alternative to the baking powder.
What a fantastic idea, who knew eh? Thanks for the info. Cheers from Oz! 🦘
This is brilliant.
I wanted to get rid of the soy-based mayo and start making my own multi-purpose mayo. Didn't want to go with olive oil because of the heavier taste, and the raw egg is a consideration.
I do fine on canola oil, but the commercial canola-based products have a lot of additives.
Can't wait to try this.
Many thanks.
L Todd: Let us know how your soy-bean mayo works. Jim
How fantastic. I will be making some of this mayonnaise today.
I love the follow up videos! Thank you so much.
Yes you can freeze aquafaba. I freeze it in 3 tbsp servings. And use it as needed. I use 3 tbsp of aquafaba per 1\3 cup of oil. I pour all of the ingredients in the mixing jar and place it in the freezer for 30 minutes before mixing. I cannot use a 1 cup serving of mayo before it goes bad. This type of mayo is good in the fridge for 12 to 14 days, probably longer.
PS Keep in mind homemade egg mayo is only good for about 3 to 5 days unless your sure your using pasteurized eggs. You have to be careful making egg mayo at home.
I’m egg intolerant so aquafaba mayo is a wonderful thing. Just like regular mayo on sandwiches. Good in place of butter for grilled cheese. Didn’t work for pasta salad, I think the noodles soaked up all the aquafaba mayo. I remember making aquafaba whipped cream and that was really good cause it was sweet and salty.
Would you care to share the recipe?
Thank you! I make my own (egg) mayo, but my doctor took me off egg yolks recently. I will try this!
Thats awesome!
First I want to thank you for the most informative info.on food preservation. Thank You!! I would like to know if I can freeze the bean juice???
Yes, you can. Some people freeze it in ice cube trays then move the cubes to a plastic bag and pull them out as needed.
🤔 I think...I'm 98% sure... this is Salad Dressing, (like Maricle Whip), and that Mayo is made with eggs. I love this though. You could ass herbs or spices, as desired, based on the dish your serving. I am so glad you found this. Thank you for sharing. 😁👍🏻
Yeessss! ...you're amazing!
Thank you!!
Aquafaba is great.
Thanks for your continued amazing work!
How exciting! This is absolutely a wonderful tip to begin practicing for everyday use! I have been trying to move away from so many additives in our food. 👍🏼👏🏼💕
So glad you liked it!
I just love your kitchen! It's beautiful
interesting. I have been canning garbanzo beans for decades, as well as making my own mayonnaise. But have never tried using aquafaba for it. I will give it a try, just as soon as my last mayonnaise batch finishes.
Thank you 🙏🏻 I’m going to try this, because I am allergic to eggs.
Mae: We hope you enjoy it. Jim
A pinch or turmeric or a little dried red pepper will add a nice color to the mayonnaise.
Karen: True! Jim
Thank you Pam. Another informative video.
This is so very exciting! I am looking forward to all of the eggless, gluten-free recipes. I have many people looking for not only g-f recipes, but also vegan recipes.AND if we have an egg
shortage as is expected, well...
Thx for this! I will def try this recipe since I’m not an egg fan!! But, I’m not a canola fan either so I’ll use a combo of evoo and avocado oil.
Sounds great.
Made the mayo and put my extra aquafaba into 4 oz molds in the freezer. Going to freeze dry some and just freeze some to see if I get the same results after it’s been frozen and freeze dried
This is wonderful! I’ve been making our own Mayo for a while now and my family loves it. Can’t wait to try a new version and not have to rely on eggs. Thank you!
You are welcome.
Look for milk mayonnaise it's great and fun too.
I love this it got quite a few recommendations from viewers on Alaska Preppers Channel. I'm unsure what oil to use other than Canola which I don't have. I have a lot of plain old vegetable oil. Avocado oil is not readily available unless I went to a specialty store and I'm sure is quite expensive. Same with Grapeseed Oil I'll check on that one. Anna In Ohio
What a great recipe! Make-your-own mayo is certainly more cost effective than purchasing - and vegan to boot. 👍🏻 Have you seen the price of vegan mayo in the store? $$$$
Thank you so much for sharing!
Laurel,
I agree!
Thank you for showing us this . I love Mayo. Can’t wait to try this .❤️
Hellmans makes a great vegan mayo style dressing but this is definitely a great alternative!
Cathy: Thanks for the information. Jim
I'm allergic to egg whites and do not use mayo. This is great. I want to try making gluten free bread and so I will wait with great anticipation for your video. Thank you very much for this lesson.
So glad it was useful.
I just made mayonnaise for the first time the conventional way. It turned out great but I will try your way. I like that you don’t have to use raw eggs.
Let us know what happens. Jim
yayyyy! that's what we use as a vegan family. it's amazing. you don't even miss the egg. in our food storage we have a lot of oil anyway, thx for
sharing this
I'm going to try this, and add in some sriracha, thank you!
Wow! That sounds good!
This is so cool! Never knew.
I love aquafab mayo but make it for family as its high histamine for me 😢😢 its so tasty 🤪🤪 x
Just got around to trying making mayo mainly because I couldn’t find my normal brand in the stores. I used my home canned pinto bean water (I grow my own pinto beans). It was great! I will be using this from now on.
I have learned a lot from Pam yes I have she is a wonderful person she teaches us a lot God bless you Pam hope you have a wonderful and a very blessed week or weekend whichever day you are at love you take care be safe and by the way I love the idea about the mayonnaise I'm going to start making that
You are very welcome. Thank you for your kind words.
Love your channel I learn so much from watching you and would love a teaching class (more than one,many)thanks
THANK YOU, for this video! Thank you, thank you, thank YOU!😊😊😊
You are the BEST!! Thank you for sharing with us!
🥰🤩💞💞💞
You are welcome.
These are very interesting! Especially for those with allergies. God Bless and stay safe.
Does this mayo need to be refrigerated? This is brilliant!!!
Love your videos and recipes. It is great that you put the complete recipe with your videos. Your cookbook is on my must buy list. Hope it will be available soon!
Dewey: We are working on making the complete recipes available below the description for each of our items. Jim
Cookbook...when is this available?
Fantastic
Thank you, Thank you! We cannot eat eggs, unless they’re baked in items. So Mayo was eliminated from our diet and we miss our favorite homemade chicken salad. I’m so excited to try this! My kids are going to be elated. Thank you, so much! You really do make a difference in the lives of many living with food allergies and intolerances! ❤️
One question, what else could I use in place of the immersion blender? Blender, food processor, stand mixer? Thanks! 😊
Can it be canned for later ? I’m still very new to canning . I was just wondering thank you
This is amazing @RoseRed ! I'm so excited. I saved the recipe to put into my binder. I bought the beans, so I'll be trying this out soon. I'm so grateful. Thank you so much.💗